Glazed ham

Method

1. Preheat the oven to 120°C/fan100°C/gas ½. Use a deep roasting tray (with a rack) that’s big enough to hold the ham. Put the onion, carrots, bay leaves, parsley and peppercorns in the tray. Pour the cider over, then put the rack on top.
2. Sit the ham on the rack and cover with a large tent of foil, sealing it well. Put on the hob over a high heat and bring to the boil. Simmer for 15 minutes, then transfer to the oven. Cook for 12 hours or overnight. (You can now leave it for 1-2 days before finishing the recipe – see tip.)
3. Preheat the oven to 180°C/fan160°C/gas 4. Using a sharp knife, carefully peel the skin away from the cooked ham, leaving as much of the fat behind as you can. Score the fat in a criss-cross pattern and press the cloves into the crosses. Mix the honey with the ginger and cayenne pepper, then smear all over the ham. Sprinkle with the demerara sugar, then roast in the oven for 45 minutes to 1 hour until sticky and piping hot throughout.